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Beef Enchilada Casserole
Beef Enchilada Casserole
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Simplify traditional beef enchiladas into a quick and delicious Tex-Mex casserole using either canned or homemade sauce for an easy family dinner.
Ingredients:
  • 2 pounds (908 grams) ground chuck
  • 1/2 medium white onion, diced (about 1 cup)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1/2 jalapeño, deseeded and minced (about 1 tablespoon), optional
  • 1/2 cup (56 grams) taco seasoning, homemade or store-bought
  • 1/2 teaspoon kosher salt
  • 1/2 cup (237 milliliters) beef stock or water
  • 1 (15-ounce) can (425 grams) black beans, rinsed and drained
  • 3 1/2 cups red enchilada sauce (canned or homemade, ADD LINK)
  • 18 to 24 (4.5-inch) corn tortillas
  • 1 pound (452 grams) Monterey Jack cheese, shredded (about 5 cups, lightly packed)
  • Optional toppings
  • Sour cream
  • Chopped cilantro
  • Sliced jalapeños
Instructions:
  • Preheat the oven to 350°F (177°C).
  • In a 12-inch skillet over medium heat, cook the ground chuck until no longer pink, stirring occasionally, about 6 to 7 minutes. Remove and discard any excess grease.
  • Cook the onions, garlic, and jalapeño with the beef over medium-high heat until the onions are translucent, around 6 minutes. Season the mixture in the pan with taco seasoning and kosher salt. Stir in the beef stock (or water) until the meat is evenly coated, then add the drained black beans and mix well.
  • Assemble the casserole: Pour half of the enchilada sauce in a pie dish. Dip corn tortillas in the sauce to coat. Arrange dipped tortillas in a 9x13-inch dish, overlapping slightly. Sprinkle with 3/4 cup cheese and half of the ground beef. Add another layer of tortillas, cheese, beef, then repeat. Finish with remaining tortillas, sauce, and cheese on top.
  • Bake the casserole: Cover with foil and bake for 25 minutes. Remove foil and bake until cheese is melted and bubbling, 10 to 12 minutes more.
  • Let the casserole cool for 10-15 minutes before slicing into 8 squares. Serve with a dollop of sour cream, fresh cilantro, and spicy jalapeño slices. Store any leftovers in the fridge for up to 3 days. Enjoy and don't forget to rate the recipe below!

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